Carrot Soufflé

  • ebutterflyblue Posted: 11/28/08
    Worthy of a Special Occasion

    I thought it was delicious and so did the people I could get to taste it, but most of the people at my family potluck avoided it because of its appearance. I think I will try some of the suggestions to cut down on the sugar, because it was almost too sweet.

  • cantw82tryit Posted: 11/19/08
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    I have made this recipe at least half a dozen times for different audiences. It's so easy that it's a great candidate for potlucks where you'd like to make something impressive but not spend half a day doing it. I prefer it to sweet potato casserole b/c it's much lighter and doesn't feel so heavy on your stomach but gives you a similar taste.

  • dhe939 Posted: 09/06/09
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    This is a brilliant dish; could definitely serve for dessert as someone else suggested! I am going to make this for my picky 3 year old nephew who won't eat carrots. Cannot wait to watch him gobble it all up!

  • alohaphd Posted: 12/31/08
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    Made this the first time for Christmas. I cut the recipe years ago because it reminded me of something I had at a "Picadilly Circus" restaurant in Tennessee. So anyway, I made it for the first time - it was super easy to make. My husband, who does not eat carrots, loved it. Actually described it as "yummy". I did not add the powdered sugar to the top. I bet it is much healthier than the one I had at Picadilly Circus. My husband actually said he wanted me to make it again. He's even eaten all the leftovers!

  • minnesoootamom Posted: 12/07/08
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    I usually bake this dish the old-fashioned way. It's so delicious and decadent, but this year for Thanksgiving I decided to give the lighter version a try. I made it for my family, as well as my mother and father in law. My mother in law is a huge fan of the original dish, so I was a bit nervous. I shouldn't have been! It turned out perfectly and everyone said that they actually like the lighter version better because you can really taste the freshness of the carrots in there. My MIL asked me to please give her the recipe so she could throw out the old one!

  • ProgammingChef Posted: 03/28/10
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    Looks and tastes like sweet potatoes, but it's carrots! Very sweet as a side dish, but it will take care of your dessert craving as well. Serves with Stuffed Turkey Rolls with Cranberry Glaze.

  • Christine08 Posted: 12/23/08
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    This is GOOD. Satisfy my dessert craving good. I used Splenda instead of sugar. Added a little cinnamon, nutmeg and ginger. Left out the butter, but served it with melted butter for those who wanted to drizzle it. Yum!

  • Cellia Posted: 11/15/09
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    My mom made this recipe and we all loved it. No one could believe it was carrots. Very yummy!

  • SFFoodie Posted: 08/23/09
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    Used a 2lb bag of peeled baby carrots for convenience, and baked them in individual souflee dishes (since there are only 2 of us). I froze a couple of unbaked portions for another meal, hopefully they will come out just as good. Other than that, made as written. My meat-and-potatoes guy loved it too. Delicious!

  • DenverBeth Posted: 10/20/09
    Worthy of a Special Occasion

    Oh yes! Was instructed last Thanksgiving that I MUST bring this to the table again this year. I followed suggestions to half the amount of sugar and enjoyed the dish both hot or cold. What a surprise this recipe was. A keeper for sure!

  • CookingFiance Posted: 02/09/10
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    Great recipe and sweet tooth satisfying! I followed the recipe almost exactly, except I used margarine. Delicious!

  • livinthedream4 Posted: 02/21/11
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    This was amazing! I cut the recipe in half and baked it in ramekins in my toaster oven and I couldn't be more pleased! Give it a try!

  • foxegurl266 Posted: 12/25/10
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    This was fabulous. Served it with Christmas Dinner. Amazing flavor. Everyone had seconds and thirds. Sweet taste, but not too sweet that it couldn't be served as a side.

  • hollyaxt40 Posted: 11/24/11
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    As crazy as this sounds, my kids (ages 9,7,5) beg me to make two dishes of the souffle for Thanksgiving. That's because there are no left overs. Yes, it tops sweet pototoes with marshmallows. Absolutely fantastic dish!

  • lisascummings Posted: 06/03/12
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    What a great combination of flavors. Super easy to make. It is a bit sweet and I would reduce the sugar to 1/2 or even 1/3.

  • robyncr Posted: 04/11/12
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    Wonderful way to prepare carrots! Light, fluffy and colorful. I cut back sugar to 1/2 cup and would cut more next time. No need for powdered sugar on top. Yum.

  • ChefCV Posted: 04/10/12
    Worthy of a Special Occasion

    The Easter Bunny enjoyed this souffle... I halved the granulated sugar and eliminated the confectioners' sugar on top; it was delicately sweet even without. Excellent leftovers too.

  • WCMOMof2 Posted: 04/24/13
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    Call it carrot pudding and the kids gobble it up! Made a half recipe before Easter just to try it. We loved it. Served with turkey breast. Made a half recipe for Easter dinner to see how the rest of the family like it and everyone asked that it become a regular dish for holiday dinners. I used whole baby carrots and just boiled them until they were tender. No chopping required.

  • Rachellatour Posted: 04/16/12
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    So delicious, almost like a dessert!

  • slabahn Posted: 01/17/13
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    I selected this dish to accompany our Christmas ham. It was delicious! My mother made this side and followed the recipy to the T. I would agree with others that it is very sweet and that the amount of sugar can be cut in 1/2. The vanilla adds a dessert sense to it, but it's and interesting dimension in a standard side dish. I would make this again, and again, and again!

  • carolfitz Posted: 04/01/13
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    Made to recipe proportions except subbed a smaller amount of brown sugar, a bit over 1/3 cup. In the morning prepped most of Easter dinner/ran the dishwasher so did things for this dish a bit out of order. Pulsed the sugar, flour, salt and cold butter til mealy, then added carrots til smooth and put in fridge. Before dinner whisked together the eggs, vanilla, sour cream, baking powder, combined with carrot mixture and baked. Great result, light and not too sweet. Served with CL's cider scalloped potatoes & spice-crusted ham. Very good.

  • HeyScout Posted: 11/08/12
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    This was ok but way too sweet as-is, even for a dessert. I'd like to try again with half the sugar. I think it'd be even better if I used brown sugar too--needed a little more flavor. Made it for the family & one kid liked it & one kid didn't. The kid who didn't doesn't like things so sweet, so we'll see if he likes it if I try again.

  • GayleR Posted: 03/23/12
    Worthy of a Special Occasion
    Greenville, NC

    Delicious and easy! Just wish my food processor was a little bit bigger.

  • Ketamom Posted: 04/15/12
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    Delicious! Received rave reviews from everyone!

  • JanetAuntie Posted: 04/26/14
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    My adult daughters rejected the idea of any kind of cooked carrots for Easter dinner, or any dinner for that matter. I made the carrot soufflé anyway. They loved it! Seconds all the way around for everyone attending. I cut the sugar in half as suggested by other reviewers and didn't use the powdered sugar at all. It was still plenty sweet, but totally fabulous!

  • Deeclo Posted: 08/21/14
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    I made this with one alteration. I didn't have vanilla so I used coconut extract. It was so addictive! Now my husband, my boss and my mother are all addicts too. I agree it had a bit too much sugar and would use less next time but the coconut changed the carrot into something very special and unique. I woke up the next morning craving the taste again and my husband admitted he did too.

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